I’m not much of a coffee drinker. Sigh. It smells so good, but it just doesn’t taste good (to me). This creamer is a game changer. I love to add this to coffee with a pinch of cinnamon for a Fall-ish drink, and my kids like to drink it straight – like chocolate milk. However you decide to enjoy it, it’s delicious!
Caramel Milk Creamer Adapted from The Prairie Homestead Cookbook
1 cup light brown sugar, packed
1/2 cup water
1/4 teaspoon coarse kosher salt
1 cup heavy cream
3/4 cup whole milk
1 teaspoon vanilla
In a medium pot, add the brown sugar, water, and salt. Stir until the sugar is saturated. Then turn the stove on to medium high heat (5/6), and when the edges of the mixture start to boil, set a timer for 5 minutes and don’t stir.
In the meantime, measure the heavy cream, milk, and vanilla. Set aside.
Once the timer goes off, remove the caramel from the heat, and whisk in the milk, cream, and vanilla until combined. You can use it immediately, or refrigerate!
Store in the refrigerator for 2 weeks in a covered container.
Blondie and Brownies 